Loc Cao

• Developed new APP for the company
• Supervised operations staff and kept employees compliant with company policies and procedures.
• Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
• Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
• Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
• Developed and maintained relationships with external vendors and suppliers.

• Planning menus and recipes to meet customer demand while maintaining brand standards
• Set Up and maintain BOM
• Working with suppliers to obtain high quality ingredients that meet company standards
• Training kitchen staff on proper food preparation techniques, menu planning, and food safety procedures
• Developing new menu items based on customer feedback
• Develop and maintain BOM
• Reviewing food preparation methods and making adjustments as needed to increase efficiency or quality of output

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.

Biggest High End Japanese restaurant group in the world

• Travel to different countries where all the outlets located (Dubai, Thailand, Hongkong, Mykonos, Mexico)
• Set up new concepts, new dishes
• Responsible for exercising direction and independent judgment with respect to the BOH Department, as assigned, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances
• Planned and directed high-volume food preparation in fast-paced environment
• Mentored over 250 kitchen staff to prepare each for demanding roles
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
• Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels
• Working for most famous chef in the world
• Manage day to day activities of the kitchen plan to keep the kitchen of 40 professional staffs to run smoothly for 24/7
• Working in tandem with a team of managers
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards
• Recruit, hire and train all staff members
• Manage P&L to keep track of the business finances
• Monitored food quality, reviewing plating and presentation to maintain highest quality standards
• Stepped into diverse kitchen roles to maintain team productivity and restaurant quality

• Company Overview: Restaurant earned 1 Michelin star while working for this company
• Developed kitchen staff through training, disciplinary action and performance reviews
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
• Scheduled and received food and beverage deliveries, adhering to food cost and budget
• Initiated training for new team members on culinary techniques to improve productivity and increase
• Obtained fresh, local ingredients to lower grocery costs
• Oversaw business operations, inventory control, and customer service for restaurant
• Keep track of P&L from week by week
• Restaurant earned 1 Michelin star while working for this company

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Oversaw business p&L

• Company Overview: 3 Michelin Star restaurant
• Restaurant earned 5 star by Forbes
• Working for 1 of famous chef in the world
• Top 2 in America
• Supervised all kitchen food preparation, operating in demanding, high-volume environment
• Maximised customer satisfaction and team performance through command-based structure
• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour
• Created diverse cuisines, including full restaurant, special event, catering and tasting menus
• Plated food according to restaurant artistic guidelines for an attractive presentation
• Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan
• 3 Michelin Star restaurant
• Restaurant earned 5 star by Forbes